This - and so many recipes similar- seem to be the most popular bakes many sourdough home bakers make. My personal version goes like this:
70% KAF Bread Flour (the blue bag!)
20% KAF 100% Whole Wheat Flour
10% KAF Organic Pumpernickel Flour
75% Water
2% Salt

Levain is 15% of Total Flour Weight
50% Bread Flour
50% Whole Wheat Flour
125% Water
20% Seed starter
(Thank you Jeffrey Hamelman for this levain percent - works great!)
1 hour autolyse
5 hour bulk ferment at 78 - 82 degrees - stretch and fold at 30 minute intervals first 3 hours
In to couche-lined bannetons and cold-retarded overnight
Baked in my Challenger bread pan the next day at 450 degrees- 15 minutes covered and 15 minutes uncovered.

I usually make a single 900 gram loaf when I make this - if you understand bakers percentages you can easily calculate my exact amounts.

I love this bread! Very much a staple in my house!

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